Chorizo & bean salad

a colourful mediterranean-inspired mix.

SERVES 4 PREP MINS Cook 15 MINS

✱ 125g cooking chorizo, sliced

✱ 2tsp olive oil

✱ 2 shallots, chopped

✱ 2 sticks celery, sliced

✱ 1 orange pepper, chopped

✱ 150ml white wine (or vegetable stock)

✱ 410g can cannellini beans, rinsed and drained

✱ 150g Sunblush tomatoes, drained

✱ 4 spring onions, sliced

✱ Handful of flat-leaf parsley leaves

✱ Crusty bread, to serve

Fry the chorizo in the oil in a large pan for 2-3 mins. add shallots, celery and pepper and stir-fry for 3 mins.

Pour in the wine (or stock) and simmer until the liquid has reduced by half.

meanwhile, mix the beans, tomatoes and spring onions, then add the chorizo mix and garnish with the parsley leaves. Per serving: 311 cals, 15g fat (4g saturated), 19g carbohydrates